Heat a large saute pan. Add in 3-4 tablespoons of olive oil and saute the zucchini and yellow squash until soft, about 3-4 minutes. Transfer the zucchini and squash to a large mixing bowl and set aside.

Repeat for the eggplant, and season with salt and pepper. Once the eggplant is soft, transfer to the large mixing bowl with squash.

Toss the veggies with the tomatoes, raisins, pine nuts and cumin. Allow to cool at room temp. Add in the blood orange vinegar, 2oz olive oil, basil and mint. Adjust seasonings as needed.

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Meet Lauren Snyder

Hello readers! I’m Lauren Snyder, a mother of two, entertainer for many, and founder of MethodToMyMeals. On MTMM, I’ll share recipes that have proven to serve me well and the methods I’ve picked up making them along the way. Mostly you'll read about cuisines and recipes that seem “scary” so hopefully they’ll be less intimidating. I’ll also share my quick go-to meals you can throw together without a fuss.

I'm a firm believer you can't start cooking without a plan of attack. Get started here → with my first and most important method!